Try this garlicky blend on a Greek salad of tomatoes and
cucumbers sprinkled with feta cheese.
2 large heads garlic
1/3 cup fresh lemon juice
4 tsp olive oil, preferably extra-virgin
1/4 cup coarsely chopped parsley
Salt & freshly ground black pepper to taste
Roast garlic. Let cool slightly. squeeze the garlic cloves from their skins
into a blender or food processor. Add lemon juice, oil and 3 tablespoons water
and blend until smooth. Transfer to a small bowl, stir in parsley and season
with salt and pepper. (This dressing can be made 1 day in advance and
stored, covered, in the refrigerator.)
SERVING SIZE: 1 tablespoon
POINTS: 1.5 (1)
PER SERVING: 35 Calories/2 g Fat/0.3 g Saturated Fat/5 mg Sodium
5 g Carbohydrate/0 g Dietary Fiber/1 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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